Chicken and almond riboon sandwiches

Ingredients:

• 1 barbecue chicken, skin and bones removed, coarsely shredded
• 1 cup (235g) mayonnaise
• 1 tbs Dijon mustard
• 1 tbs lemon juice
• 4 celery sticks, finely chopped
• 1/2 cup (65g) toasted slivered almonds
• 1/3 cup finely chopped fresh tarragon
• 1 loaf sliced wholemeal sandwich bread

Preparation:

           Combine the chicken, mayonnaise, mustard and lemon juice in a large bowl. Add the celery, almonds and tarragon and gently stir until just combined. Taste and season with salt and pepper.

          Arrange half the bread slices on a clean work surface. Spread the chicken mixture evenly among the bread slices. Sandwich together with remaining bread slices. Use a serrated knife to remove the crusts from each sandwich. Cut each sandwich lengthways into thirds. Arrange on a platter to serve.